Artichoke Hummus - 8g Carbs, 3g Fiber, 0g Sugar
From: "The Big Platter Cookbook," by Lou Jane Temple and A. Cort Sinnes (Stewart, Tabori & Chang, 2004).
Take away the tahini, substitute artichoke hearts and you get a much jazzier hummus. Chickpeas are, of course, most predictable as a companion ingredient. But black-eyed peas have a weirdly wonderful affinity for artichokes, and cannellini beans will work as well.
Serve with crackers or pita wedges. {Note: For low carb use sliced low carb veggies instead}
Make Ahead: The hummus can be refrigerated in an airtight container for up to 1 week.
Servings: 8
14 oz can artichoke hearts, drained
15 oz can no-salt-added black-eyed peas, drained and rinsed
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1/2 tsp ground cumin
1/2 tsp hot Spanish smoked paprika (pimenton), plus more for optional garnish
1/2 tsp sea salt, or as needed
1 to 3 cloves garlic, very finely grated (may substitute finely diced pita)
Remove and discard any tough outer leaves from the artichoke hearts.
Combine the hearts in a food processor along with the black-eyed peas, oil, lemon juice, cumin, smoked paprika and salt; puree until smooth.
Transfer to a serving bowl. Stir in the garlic (to taste) and add salt as needed. Sprinkle lightly with smoked paprika, if desired.
Servings: 8
Nutrition per Serving: 110 Calories, 7g Total Fat, 1g Saturated Fat, 0mg Cholesterol, 240mg Sodium, 8g Total Carbs, 3g Dietary Fiber, 0g
Sugar, 3g Protein
Posted by: chefgloria1030@yahoo.com
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